Grilled Chicken Gyro


  1. Char-grill over high heat for 5 to 6 minutes on each side or until chicken is no longer pink. Remove from grill and slice each breast into 6 strips. Keep warm above 140°F.
  2. Combine remaining ingredients (except pita breads) in bowl and mix thoroughly. Cover and chill to hold.
  3. To assemble single serving: Place 1 pita on flat work surface. Layer ingredients across center of pita in the following order: 1/3 cup lettuce, 1 Tbsp. onions, 6 chicken strips, 2 Tbsp. cucumber-yogurt sauce and ¼ cup tomatoes.
  4. Fold sides of pita up over filling and secure with club picks. Arrange on plate. Garnish with 3 olives and 1 dill sprig, if desired.


  • 24 bread, pita, nonpocket, 7" breads, warm
  • 1/2 Tbsp(s). garlic, minced
  • 3/4 tsp(s). dried dill weed
  • 3 Tbsp(s). lemon juice
  • 1/2 Cup(s) Peak Fresh Produce® Cucumber(s), grated, peeled and pressed dry
  • 8 Cup(s) Peak Fresh Produce® Lettuce, Shredded
  • 1-1/2 Cup(s) Peak Fresh Produce® Onion(s), Red, slivered
  • 2 Tbsp(s). Peak Fresh Produce® Parsley, Fresh, minced
  • 6 Cup(s) Peak Fresh Produce® Tomato(es), seeded and diced
  • 3 Tbsp(s). Roma® Oil, Olive
  • 72 whole Roma® Olives, Kalamata
  • 3/4 tsp(s). salt
  • 24 West Creek® Chicken, Breast Fillet(s), 5-ounce
  • 3 Cup(s). yogurt, plain, drained